scallops linguine
(2 ratings)
Rich, creamy and delicious. And pretty easy, too.
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(2 ratings)
Ingredients For scallops linguine
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1 lb. frozen or fresh scallops
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8 oz. uncooked linguine
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2 tbsp. lemon juice
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1 garlic clove, minced
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1 tbsp. chopped fresh parsley
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1/2 tsp. dill weed
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1/4 tsp. salt
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1/4 tsp. pepper
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1/3 cup margarine or butter
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1/2 cup whipping cream
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1/4 cup grated parmesan cheese, if desired
How To Make scallops linguine
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1Thaw frozen scallops. Cook linguine to desired doneness as directed on package. Drain; rinse with hot water. Rinse scallops with cold water; drain. Cut large scallops in half crosswise, if desired. In large bowl, mix scallops, lemon juice and garlic. Sprinkle with parsley, dill-weed and salt and pepper. Toss gently. Cover; refrigerate 10 to 15 minutes to blend flavors.
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2In large pan, melt margarine. Drain scallops; saute over medium heat in margarine for 3 to 4 minutes, stirring constantly. Add cream; cook til thoroughly heated, about 1 minute. Add linguine to scallop mixture, tossing gently to distribute scallops and heat thoroughly. Srpinkle with Parmesan cheese. Serves 6
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